Makes 6 servings

Ingredients Edit

Directions Edit

  1. Heat margarine over medium-high heat in Dutch oven; add onion.
  2. Cook 2 minutes or until translucent.
  3. Add chicken pieces, cook 2 to 4 minutes, stirring until no longer pink.
  4. Add broth, mushrooms, wine, Worcestershire sauce, salt and pepper.
  5. Cook 4 to 6 minutes or until mushrooms are tender.
  6. Remove chicken and mushrooms; reserve and keep warm.
  7. Combine cornstarch with water in small bowl mixing well; add to liquid remaining in pan, stirring constantly until thickened; cook until mixture returns to a boil.
  8. Remove pan from heat; stir in sour cream.
  9. Combine chicken-mushroom mixture with sauce; serve over rice.
  10. Garnish with parsley and paprika.

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